It’s Thursday, and time for another installment of 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. If you’re a blogger, it’s never too late to sign up! Head on over and fill out the form.
One of my favorite childhood memories is making Christmas “chocolates” with my grandmother. She had dozens of plastic molds, and we would melt bags and bags of green, red, white, and chocolate candy melts. We’d fill the molds — wreaths, stockings, trees, reindeer, mistletoe, stars, snowmen, etc. — harden them in the fridge, then pop them out of the molds.
Some were wrapped in candy boxes and given as gifts to her friends, neighbors, and co-workers. Others were set aside and put in candy dishes during the holiday season.
I looked forward to making those candies with her every year. We continued to do it together even into my adulthood, until she got sick and passed in 2006. So, these Christmas treats are in memory of her. I’ve replaced the chocolate candy melts with a blend of real chocolate, and added some festive decorations on top. I also discovered that special candy cup molds aren’t necessary — these cups can be made in mini muffin pans!
Homemade Peanut Butter Cups
36 candy cups
Child Friendly, Freezable
Joy of Baking
Mini muffin tins
Mini paper liners (optional)
Bring about an inch of water in a large saucepan to a boil. Lower the heat, and bring the water to a simmer. Place the chopped chocolate in a clean, dry bowl and set it over (but not touching) the simmering water. Stir often until melted.
While chocolate is melting, place the peanut butter, butter, and the salt in a microwave-safe bowl. Heat for one minute on full power, until the peanut butter is soft, but not melted. Remove from the microwave, add the confectioners’ sugar, and stir until smooth.
If using, place mini paper liners in each well of a mini muffin pan. Place one teaspoonful of melted chocolate in the bottom of each muffin well. When each is filled, gently shake the pan and tap it on the counter to level the chocolate and remove air bubbles.
Place a teaspoonful of the peanut butter mixture in each well, then top with another teaspoonful of chocolate. Add another half-teaspoonful of chocolate if necessary, to completely cover the peanut butter. Shake the pan gently again, and tap to remove air bubbles. If using sprinkles or nonpareils, sprinkle a few over the candy cups now. Or, melt a few red candy melts in the microwave, scrape into a parchment paper bag, and pipe bows onto the top of each cup.
Refrigerate the entire muffin pan until the chocolate is set. If you didn’t use mini paper liners (which will allow the cups to slide ride out), let pan sit at room temperature for about 5 to 10 minutes so the chocolate can soften, then turn the pan over and rap it against the edge of a counter until the candy cups fall out.